Salsa salmon and summer veg traybake
Serves 4 | prep 15 mins | total time
Salsa salmon and summer veg traybake
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Serves 4 | prep 15 mins | total time
Serve over rice or quinoa, or flake the salmon and pile into tortillas or tacos. If you want to ramp up the heat, add a diced red chilli to the veg before roasting
Rate
Nutritional information (per serving)
Calories
457Kcal
Fat
26gr
Saturates
4gr
Carbs
20gr
Sugars
15gr
Fibre
8gr
Protein
31gr
Salt
0.6gr
Ingredients
- 2 sweetcorn cobs
- 3 mixed peppers, deseeded and roughly chopped
- 2 red onions, cut into wedges
- 250g asparagus, trimmed
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 4 salmon fillets
- 1 x 230g tub fresh salsa
Step by step
- Heat the oven to 220°C, fan 200°C, gas 7. Slice the corn kernels from the cobs and toss together with the peppers, onions, asparagus, garlic, olive oil and some seasoning on your largest roasting tray (or use 2 trays – the veg should roast rather than steam, so make sure they’re not too crammed together). Roast in the oven for 10-12 minutes.
- Stir the vegetables around and make room to add the salmon fillets, spaced slightly apart from each other. Pour the salsa over the salmon and return to the oven for a further 10 minutes, or until the salmon is just cooked through.
-
Tip Bulk it up
Add a tin of drained and rinsed kidney beans to the tray just before the salmon.
Make it veggie
Replace the salmon with slices of halloumi.
